Nonna’s Half-Frozen Cookies

Makes 24 mini cookies

• 8 tbsp (1 stick) unsalted butter
• ½ cup plus 2 tbsp sugar
• 2 tbsp light brown sugar
• 1 large egg
• ¼ tsp vanilla extract
• 1¼ cups all-purpose flour
• ¾ tsp kosher salt
• ¼ tsp baking powder
• ⅛ tsp baking soda
• 1½ cups crisped rice cereal
• 1 cup chocolate chips

Preheat the oven to 350°F. Grease two baking sheets with pan spray.

In a large bowl, combine the butter, sugar, and light brown sugar and mix until smooth. Add the egg and vanilla and mix until well combined. Add the flour, salt, baking powder, and baking soda, mixing until just combined. Add the cereal and chocolate chips and mix until well incorporated.

Spoon the dough into golf-ball-size balls and drop them 2 inches apart on the prepared baking sheets. Bake until golden brown on top, about 8 minutes. Let cool on the pans.

Store the cookies in wax-paper-lined tins in the freezer, out of reach of (adorable, insatiable, cookie-monster) grandchildren, for up to 1 month.

Here's a teaser of how they look before being devoured, courtesy of @flourdeliz

 

 

 

 

 

View this post on Instagram

 

 

 

 

 

 

 

 

 

 

 

A post shared by Liz | Easy Dessert Recipes (@flourdeliz)